Steps

1. In a bowl, whisk together olive oil, garlic and salt.

2. Place potatoes in a shallow pan and toss with half the oil mixture. Roast at 500° F. for 15 min. Add carrot, artichokes and remaining oil; toss. Continue roasting 15 min. Stir in peppers and zucchini and roast another 10 min. or until vegetables are tender and lightly browned.

3. In a bowl, whisk together juice, rind and broth. Pour over vegetable mixture and toss with olives, basil and oregano. Serve over greens.

It was a decision that brought the duo recognition at Monday night’s MenuDirections 2015 awards ceremony in Memphis, Tenn., which is part of FoodService Director magazine’s annual conference geared towards foodservice operators and suppliers.